*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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This was good but I find myself substantially reducing the stock. That may however be due to how it was originally cooked (was surprised to find how thick/fatty the original 'stock' before I made the stock that left by the cooking turned out once I strained and separated it - perhaps I simply didn't need to force another quart or three out of the heap) and/or that I included some but not all of the skin (meant to transfer it all simply forgot what I was doing while pulling the bird). Or perhaps my assessment of proper stock dilution is simply wrong. In any case whatever the cause I'll do this same technique/recipe again next time just with less than the prescribed water in the pressure cooker. Also even on the weak side of chicken flavor this simply makes an unusually good vegetable stock.
I made this as "unrapid" as possible by using my slowcooker since I don't have a pressure cooker. It was my first try at stock or broth and this recipe sounded like what I wanted in it. I used the carcass from the turkey breast that we cooked on the bbq and also threw in some of the skin. It cooked on low all night and part of the morning. I forgot to time it but at least 12 hours. May have been overkill but I didn't have space yet and thought it worth mentioning. I ended up with enough for a big pot of chicken noodle soup and 3qts for the freezer. Very good flavor and would use this recipe again.
I save onion scraps when I am chopping onions. Same for celery. When I have vegetables that are about to age out I toss them in the freezer too. I use all of these frozen "scraps" when making stock. Sometimes I brown the bones of the carcass - sometimes not. I will use a turkey or chicken carcass with my vegetable scraps and some herbs (fresh if in the summer) and get the BEST stock virtually for free. I do not add salt until I am ready to use the stock as sometimes other ingredients can be very salty. ETA: I can the stock in pint jars my Presto pressure canner. I DO NOT use my electric pressure cooker for canning as the National Center for Home Preservation recommends against it.
I have been making stock in the Pressure Cooker for years.. We buy a whole cooked chicken from Costco ( 6) strip the meat and use that for recipes/dinner. Put bones and skin in to the pressure cooker water spices (i suggest adding fennel and cumin) a little balsamic vinegar and cook at pressure for 30 min. let it cool drain and put into containers for the fridge. 1-2 days later - skim the fat and voila! stock that is so delicious! Make homemade soup (2 kinds) every week.
I was skeptical that I could get the same flavour that I do when I simmer it for hours in a slow cooker but I was so wrong. I used the carcass from The Best Roast Chicken also on this site. I roasted the bones for an hour @325º and used a little of the fat to saute the veggies for 10 minutes. I washed but didn't peel the carrot and left the skin on the onion it adds flavour and colour. The only other change that I made was cutting the garlic back to 5 cloves as they were huge. This has amazing flavour and it so much faster than my old method. It's a keeper!! Update: I now add 1 1/2 tsp of apple cider vinegar to the water this breaks down the bones and produces a richer broth.
Great recipe although I don't put any extra salt in -- can always add later to whatever I make with the stock. For those of us in cold climates skip the wasteful ice cube bath method of cooling the stock quickly/safely and use outdoor temps to do it for you. You will saving electricity water and the environment. I put some of the stock in ice cube trays freeze (covered) out on my deck here in AK and then put the cubes in a ziploc in the freezer.
Rating: 4 stars
As long as you have the pressure cooker out why not go ahead and seal the jars? That way there's no need to use it up right away.